January 12, 2012

One of the most prevalent flavor combinations on this blog is chocolate and mint, and there's a very specific reason for that--I love it.

The refreshing breeze from the mint seems to perfectly complement the rich depths of chocolate, regardless of the vehicle in which they're traveling.
This vehicle is particularly decadent. There's chocolate everywhere and in three different forms. The foundation is a moist and fluffy cocoa-based chocolate cake that's coated in an amazing white chocolate buttercream frosting (s. woon.) and filled with clouds of mint-flavored chocolate mousse. Each bite is an exciting and enjoyable sensation.

If you're a fan of the marriage of chocolate and mint like I am, give this cake a try. It's magnificent enough for any occasion, even if said occasion is as trivial as, say, the sprouting of a new gray hair.

Prepare your chocolate cake and bake it in two 9-inch round pans. Once cool, cut each round in half horizontally.

To prepare the mousse, carefully melt the chocolate and set it aside. Place the heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high-speed until stiff peaks form. Remove the bowl from the mixer. By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together. Stir in the extract.

To prepare the frosting, put the chopped white chocolate into a small bowl and heat it in 30 second increments in the microwave. Stir after each increment, and continue to heat 30 seconds at a time until the chocolate is melted and smooth. Set aside and allow to completely cool. Cream the butter and add the sifted powdered sugar, beating until light and fluffy and scraping the sides and bottom of the bowl as needed. With the mixer running on low speed, gradually pour the cream and vanilla into the bowl. Once the cream mixture has been incorporated into the frosting, fold in the melted and cooled white chocolate until incorporated. Increase the mixer speed to medium-high, and beat the frosting for an additional 3 minutes.

To assemble the masterpiece, slather the mousse between the halved layers (stacking as you go), then frost the sides and top in a decorative fashion. Chill for a bit to let things mingle, then slice and serve!

Good Lord--this looks heavenly! I adore the chocolate and mint combo, and I really like your comment about not needing a big occasion as an excuse to make this. ("Sprouting another gray hair?" That gives me a new cake making opportunity practically everyday!)

I almost choked on my lunch when I read that last line. Your posts are always good for a smile. :) This cake, on other hand, is good for eating. Lots and lots of it if I have anything to say about it. Another wonderful recipe.